Prep Time: 20 mins | Cook Time: 12 hrs | Total Time: 12 hrs 20 mins | Yield: 8 Servings
Are you craving pasta and beef? No worries because this is the perfect pasta dish for you to try! My only advice is to be very generous with the amount of cheese that you are going to add at the end. Just do it and thank me later. Enjoy!
3-4 pounds beef roast the cheapest cut will do
2 tablespoons olive oil
2-3 sprigs handful each fresh rosemary and fresh thyme stems discarded and leaves finely chopped
1 small red onion peeled and finely chopped
4 garlic cloves peeled and finely chopped
1 carrot peeled and finely chopped
1 celery stick finely chopped
375ml/ 1 ½ cups red wine such as Chianti
3x400g/14ounces cans chopped tomatoes crushed tomatoes for North America
2 tbsp pearl barley optional
1 tbsp salt and freshly ground black pepper
500 gr fresh or dried pappardelle pasta or rigatoni
2 tbsp unsalted butter
2 handfuls grated Parmesan cheese plus more for garnish
Step 1: Prepare the veggies: Mince the garlic and chop the celery, onion, carrot, thyme, and rosemary, then arrange them on the bottom of the crockpot.
Step 2: Slice the roast into 2 or 3-inch cuts.
Step 3: Place a frying pan on the stove and turn the heat to medium.
Step 4: Add olive oil and allow it to become hot, then add in the sliced roast. Cook them until brown but make sure to cook them in batches.
Step 5: Put the seared roast sliced into the crockpot with the veggies.
Step 6: Add wine into the frying pan and scrape the bottom to get the brown bits, then pour it over the roast.
Step 7: Add in the tomatoes and sprinkle barley. By the way, barley has a lot of nutrients and fibre.
Step 8: Season the roast mixture with salt and pepper to taste.
Step 9: Turn the crockpot to low and cook for 12 to 12 hours.
Step 10: 1 hour before cooking time ends, shred the beef using two forks and add an additional tablespoon of thyme and rosemary. Also, if the meat gets too dry, add a splash of wine or water.
Step 11: Cover the crockpot and cook for 1 more hour.
Step 12: Open the pot and add in butter. Stir until well mixed and melted.
Step 13: Meanwhile, place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil, then add in the pasta. Cook for about 8 minutes or until al dente.
Step 14: Drain the pasta and rinse with cold water to stop the cooking process and to get rid of the salted water.
Step 15: Put the pasta in a serving bowl and top it with 1/3 of the beef ragu. Sprinkle a generous amount of Parmesan cheese.
Step 16: Serve and enjoy!
Place the remaining ragu in the freezer and reheat it for later.
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